This is a recipe posted on the Everything Bagel thread by Ouizoid that I made last night, tweaking to add a few sesame seeds on top before baking. The only other tweaks I did I have written in bold on this original recipe.

Thanks, Ouizoid for an AMAZING LC English Muffin type bread! This toasts so well and it even had some nooks and crannies to hold my butter!

Pretty pictures. That much fiber would be a problem for my household, but I'm betting that subbing a bake mix would work as well. Nice job, Linda!

indeed. we all need to make things work for ourselves and our families. for my household I can't take any more carbs than this and I try to get at least 25 grams of fiber a day. most of the "bake mix" type stuff is just too carby, but I realize some people don't have to be as strict as I do with that.

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BTW, here are the Nutritional Facts on these YUMMY BABIES!!! The carbs in my case are coming from the sesame seeds I added. I used 1 ounce or 2 tablespoons of sesame seeds and divided up among the 6 English muffins before baking them.

I understand, Ravenrose. You must always keep doing what works for you. You're an expert at it now.

You're right, some of us don't have to be quite as strict. Once upon a time I was very strict so I completely understand. I used to do the Fat Fast for months on end because I was unable to lose weight on Induction (thought I was an alien living on planet earth!). Little did I know I had a thyroid disease called Hashimoto's Thyroiditis and because of that it's difficult for me to lose weight, but I've figured it out finally (and am medicated) - i.e. what works for me. I still was able to use the Splendid Low-Carb Bake Mix even on very strict low-carbing thereafter, because there is no flour in it, but the others would fill my glycogen stores and make it look like I had put on weight, but that's all it was each time. When one is very low-carb, add any substantial carbs, like from oat flour, and on goes the glycogen and water weight. Go back to strict low-carbing and off it comes again - it's roughly 2 to 3 lbs each time.

Linda,
Thanks sooooo much for this great recipe and for taking the time to post the fabulous photo!
I have a big bag of oat fiber that I haven't known what to do with.
And I'm always looking for high fiber low carb breads.
You're amazing!!!!

__________________ We do not stop playing because we get old. We get old because we stop playing!!

Linda they look fabulous!! But the funny thing is, I came in today, to post my version of english muffins but they are really just a tweeked version of the oopsie or revolution roll. I think yours are brilliant!

__________________Cathy
Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

Linda they look fabulous!! But the funny thing is, I came in today, to post my version of english muffins but they are really just a tweeked version of the oopsie or revolution roll. I think yours are brilliant!

NOT MINE, but Ouizoid's tweak of Cap's Everything Bagel! I love the taste of the oopsie or revolution roll but I just couldn't get pass the texture/mouth feel of them. These are so bread like it's just amazing!

SO.....we shall thank Cap and Ouizoid for these wonderful babies!!

And one other thing; I used Natural Factor Unflavored Whey Protein Powder which has .05g of carbs per scoop. Any Unflavored Whey PP will probably work in this recipe and you will need to be sure to adjust the carbs per your UWPP. Some have more carbs per scoop, some have less.

NOT MINE, but Ouizoid's tweak of Cap's Everything Bagel! I love the taste of the oopsie or revolution roll but I just couldn't get pass the texture/mouth feel of them. These are so bread like it's just amazing!

SO.....we shall thank Cap and Ouizoid for these wonderful babies!!

...And my "Everything Bagel" recipe is a take-off of the savory sandwich/muffin recipe posted by Gary, (Scorpgc), which was, itself, a tweak of the One Minute Muffin! I love how folks can play around each other's recipes to come up with more options that are LC.
Everyone has different carb, fiber, and calorie requirements, so it's great to have all the different versions.

I love Ouiziod's English muffin version as well, as the oat fiber makes it sturdier and easier to slice in two.

I like to mix up baggies of the dry ingredients and store them in the fridge. Then it's a snap to put together.

I make something similar to these. I Don't use parmesan at all though. However the other ingredients make a great base to do all kinds of things. I often add a couple tablespoons of pumpkin, pumpkin spice, nuts and sweeteners to make the most delicious muffins. Also, I will change the cheese to cheddar, add chopped bacon and garlic for a breakfast muffin. Always use a muffin top pan, the key is keeping them thin so they don't get tough and chewy. Also enough cheese to keep the batter very thick, if the batter is too thin they will turn out flat and heavy.

I make something similar to these. I Don't use parmesan at all though. However the other ingredients make a great base to do all kinds of things. I often add a couple tablespoons of pumpkin, pumpkin spice, nuts and sweeteners to make the most delicious muffins. Also, I will change the cheese to cheddar, add chopped bacon and garlic for a breakfast muffin. Always use a muffin top pan, the key is keeping them thin so they don't get tough and chewy. Also enough cheese to keep the batter very thick, if the batter is too thin they will turn out flat and heavy.

Awe, thanks Linda you inspire me. I have yet to find one of your recipes that I didn't like. Your willingness to try things and come back and tell us your tweaks keeps me coming back to this board daily looking for your recipes.

As for the buns, I have been experimenting with them for a long time now. I have found when you make sweet ones you should set your oven to 325 and bake for 10 minutes. Even for the non sweet I only bake for 10 minutes. 1/2 brown and 1/2 white sugar(artificial) makes the best sweeteners. Also shredded zucchini with apple pie spice is excellent too. (Just make sure you squeeze out the liquid from the zucchini).

I have also found it makes a good deep dish pizza if you spreed it out very thin in a round cake pan bake for about 10 minutes add sauce, cheese and what ever else you like put back in very hot oven on top rack until cheese is melted.
Wanda

Awe, thanks Linda you inspire me. I have yet to find one of your recipes that I didn't like. Your willingness to try things and come back and tell us your tweaks keeps me coming back to this board daily looking for your recipes.

As for the buns, I have been experimenting with them for a long time now. I have found when you make sweet ones you should set your oven to 325 and bake for 10 minutes. Even for the non sweet I only bake for 10 minutes. 1/2 brown and 1/2 white sugar(artificial) makes the best sweeteners. Also shredded zucchini with apple pie spice is excellent too. (Just make sure you squeeze out the liquid from the zucchini).

I have also found it makes a good deep dish pizza if you spreed it out very thin in a round cake pan bake for about 10 minutes add sauce, cheese and what ever else you like put back in very hot oven on top rack until cheese is melted.
Wanda

I am going to try this as a pizza, do you use a whole recipe for the cake pan?

Linda, do you cut these in half and toast them? Can you put them in a regular toaster or do you need to put them in a toaster oven? Thanks!!